My cooking

VICTORIA SANDWICH CAKE 

100g (4oz) margarine

100g (4oz) caster sugar

2 large eggs, which are beaten.

100g (4oz) self-raising flour

1 level teaspoon baking powder

4 tablespoons strawberry jam

2  to 3 tables caster sugar or icing sugar


Heat the oven to 180 degrees/160Fan/Gas4 and grease and line with greased greaseproof paper the bases of two 7 inch/17.5cm straight-sided sandwich tins.

Place the margarine, sugar, eggs, flour and baking powder in a large bowl and beat consistently for about 2 mins until the mixture is blended and smooth. Divide the mixture into the tins and smooth the top.

Bake in the oven for 25-30 mins. When the cake is cooked it should be a pale golden colour and the middle of the sponge when it is lightly pressed with the finger.
Turn the sponges out onto a wire rack to cool, removing the paper beforehand.

When the sponges are completely cold, sandwich the cakes together with the jam and sprinkle the top with your caster sugar/icing sugar.